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This easy Greek Chicken Bowl for One is a delicious and healthy meal option. It’s packed with juicy lemon-herb chicken, fresh vegetables like tomatoes, cucumbers, and red onions, and finished with crumbles of creamy feta cheese. A homemade tzatziki sauce adds a cool, refreshing touch. This dish is packed with classic Greek flavors and can be on your table in just 30 minutes – perfect for busy weeknight dinners!
Craving more delicious and convenient single serving bowl recipes? Try our flavorful Salmon Rice Bowl, satisfying Crustless Pizza Bowl, easy Slow Cooker Burrito Bowl, or hearty Breakfast Bowl for a great start to your day.
Why You’ll Love This Recipe
- Juicy, flavorful chicken: Our simple lemon, olive oil, and spice marinade makes the chicken incredibly tender and delicious.
- Authentic Greek flavors: Kalamata olives, red onions, cucumbers, tomatoes, and feta cheese deliver that classic Mediterranean taste.
- Easy homemade tzatziki: This creamy, refreshing sauce takes minutes to whip up with yogurt, cucumbers, garlic, and mint. (Or use your favorite store-bought brand!)
- Easily doubles: Craving more? Just double the ingredients for an extra serving.
Ingredients
If you have any ingredients leftover from this easy Greek chicken bowl recipe, check out our Leftover Ingredients Recipe Finder.
- Chicken: Use one 5 to 6-ounce boneless, skinless chicken breast. If you’ve got extra chicken, consider using it in Chicken Shawarma, Kung Pao Chicken, or Chicken Fajitas.
- Vegetables: Combine halved grape or cherry tomatoes, cucumber slices, and thinly sliced red onions. Any leftover vegetables can be added to a delightful Smoked Salmon Platter.
- Olives: Use pitted Kalamata olives, which are rich in antioxidants and commonly used in Mediterranean recipes. Extra olives can be added to a Spinach and Orzo Salad or Sheet Pan Greek Chicken.
- Feta cheese: Feta is a crumbly, soft Greek white cheese made from sheep’s milk or a combination of sheep’s milk and goat’s milk. Consider using any extra feta in Mediterranean Chicken or a Greek Salad.
- Rice: Use leftover white or brown rice or use our baked white rice recipe or our baked brown rice recipe. Alternatives like quinoa, orzo pasta, or cauliflower rice are also great options.
Greek Chicken Marinade
- Olive oil: Extra virgin olive oil is recommended for its high quality and robust flavor, though lighter olive oil is an acceptable substitute.
- Lemon juice: Either fresh or bottled lemon juice works.
- Seasonings: Season with dried oregano, paprika, garlic powder, salt, and black pepper.
Tzatziki Dressing
While it’s quite simple to make your own tzatziki sauce, you can also choose a convenient bottled salad dressing. Newman’s Own Greek Vinaigrette and Litehouse Purely Balanced Tzatziki Ranch Dressing are both excellent choices.
- Cucumber: Use 1/4 of a medium-sized English cucumber, which is mostly seedless, to avoid a watery sauce. Peeling is optional. Use leftover cucumber in a Cucumber Salad or Cucumber Salsa.
- Garlic: Use 1-2 cloves of garlic.
- Greek yogurt: Greek yogurt for a thicker consistency. Sour cream is an alternative, but avoid regular plain yogurt as it may thin the sauce too much. Leftover yogurt can be used in Chicken Tikka Masala, Saag Paneer, or Shrimp Tacos.
- Lemon juice: Preferably use fresh lemon juice.
- Olive oil: A drizzle of olive oil enhances the flavor.
- Fresh dill and salt: These add freshness and seasoning to the tzatziki.
Optional garnishes
- Pita chips and additional fresh dill can be sprinkled on top for extra crunch and flavor.
Recipe Variations
- Add a hummus boost: Spread store-bought hummus on the base of your bowl, or try making your own traditional hummus or black bean hummus.
- Swap in ground chicken: For a different texture, use 5 ounces of ground chicken. Season with salt, pepper, and your favorite spices, then cook in a skillet for 5 minutes or until cooked through.
- Mix up the veggies: Feel free to use what you love or have on hand. Broccoli, carrots, and red bell peppers all work beautifully.
- Go wild with toppings: Get creative with chopped nuts, seeds, sun-dried tomatoes, or rinsed and drained chickpeas.
- Make it vegetarian: Leave out the chicken and add your favorite beans for a protein-packed meatless version.
How To Make A Greek Chicken Bowl For One
These step-by-step photos and instructions are here to help you visualize how to make a healthy Greek chicken bowl with tzatziki. See the recipe box below for ingredient amounts and full recipe instructions.
- Make the chicken marinade: Combine lemon juice, olive oil, and spices in a small bowl.
- Place the chicken breast in either a shallow dish or into a zip-top bag and pour the marinade over the chicken. Cover the dish or seal the bag and refrigerate for at least 20 minutes.
- Cook the chicken: Heat the oven to 350°F (177°C). Remove the chicken from the bag and place it on a rimmed baking sheet. Bake for 25 minutes or until completely cooked through and the chicken is no longer pink.
Pro Tips:
- I like to line my baking sheet with foil to make clean-up easier.
- I also recommend using a meat thermometer to see if the chicken is cooked through. Using one is the best way to avoid overcooking the chicken and also the best way to make sure the chicken is fully cooked. Insert the thermometer into the thickest part of the chicken. If the temperature reads 165°F, the chicken is done.
- Remove the chicken from the oven and cover it with foil to rest for 10 minutes before slicing.
Pro Tip: Always let chicken rest after cooking. If the chicken is sliced early, the juices will run out of the meat. Letting the chicken rest and cool down a bit allows the muscle fibers to hold on to the juices. This will ensure that your chicken is juicy.
- While the chicken is resting make the tzatziki sauce: Use our small batch tzatziki sauce recipe or use bottled tzatziki sauce.
This tzatziki recipe yields 1 cup. Store in the refrigerator and consider using tzatziki sauce as a vegetable dip, a dip for pita bread and chips, or as a salad dressing.
- Assemble the Greek bowl: Add rice to a bowl. Top with sliced chicken, tomatoes, cucumber, olives, red onions, tzatziki sauce, and feta cheese.
- Serving suggestions: Consider tucking pita chips into the sides of the bowl and garnish with fresh dill, mint, or parsley, if desired.
Expert Tips
- Avoid dry chicken: Use a meat thermometer to ensure the chicken is cooked to 165°F in the thickest part. This guarantees it’s safe to eat without overcooking.
- Let it rest: After cooking, let the chicken rest for a few minutes before slicing. This keeps the juices inside the meat for maximum flavor.
- Change up your base: Experiment with different grains like rice, quinoa, orzo pasta, or cauliflower rice for a low-carb option.
Frequently Asked Questions
Yes! Substitute the usual rice base with cauliflower rice, or serve your bowl over a bed of fresh greens like spinach or romaine lettuce.
Definitely! Cook your chicken and grain in advance, and prep your vegetables and tzatziki sauce. Store ingredients separately or assemble them into individual containers for easy grab-and-go meals.
Absolutely! Leftover chicken is a great shortcut, making this recipe even faster to prepare.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving traditional Greek chicken bowl recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Greek Chicken Bowl For One
Equipment
- mini food processor or box grater
Ingredients
For the chicken marinade
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ¼ teaspoon kosher salt
- ¼ teaspoon coarsely ground black pepper
- ⅛ teaspoon garlic powder
- 1 (5 to 6 ounce) boneless skinless chicken breast
For the tzatziki sauce
- ¼ medium English cucumber -peeled and sliced
- ⅛ teaspoon salt
- 1 clove garlic -finely grated or minced
- ¼ teaspoon lemon juice
- ½ tablespoon olive oil
- 3 tablespoons plain Greek yogurt
- ¼ teaspoon chopped dill
For the bowl
- 1 cup cooked rice
- ½ cup halved grape tomatoes
- ½ cup chopped cucumber
- ¼ cup pitted and sliced kalamata olives
- 3 to 4 slices red onion
- 2 tablespoons crumbled feta cheese
- Optional: fresh dill and pita chips
Instructions
Make the marinade
- Combine lemon juice, olive oil, paprika, oregano, salt, pepper, and garlic powder in a small bowl.
- Place the chicken breast in either a shallow dish or into a zip-top bag and pour the marinade over the chicken. Cover the dish or seal the bag and refrigerate for at least 20 minutes.
Cook the chicken
- Heat the oven to 350°F (177°C). Remove the chicken from the bag and place it on a rimmed baking sheet. Bake for 25 minutes or until completely cooked through and the chicken is no longer pink.
- Remove the chicken from the oven and cover it with foil to rest for 10 minutes before slicing.
Make the tzatziki sauce
- Use a food processor or a box grater to grate or finely chop the cucumber.
- Salt your finely chopped cucumbers and let them sit for a few minutes. Then, place the cucumbers in a clean dishtowel or cheesecloth. Gather the sides of the cloth into a tight bundle and squeeze firmly over a sink or bowl. This will help remove excess liquid from the cucumbers, preventing your tzatziki sauce from becoming too watery.
- In a medium-sized bowl, mix the grated garlic, lemon juice, olive oil, Greek yogurt, and chopped dill. Then, add the well-drained cucumber and stir until everything is evenly combined.
To assemble
- Add the rice to a bowl. Top with sliced chicken, tomatoes, cucumber, olives, red onions, a few tablespoons of the tzatziki sauce, and feta cheese.
- Consider tucking pita chips into the sides of the bowl, if using, and garnish with fresh dill, mint, or parsley, if desired.
Notes
- Avoid dry chicken: Use a meat thermometer to ensure the chicken is cooked to 165°F in the thickest part. This guarantees it’s safe to eat without overcooking.
- Let it rest: After cooking, let the chicken rest for a few minutes before slicing. This keeps the juices inside the meat for maximum flavor.
- Change up your base: Experiment with different grains like rice, quinoa, orzo pasta, or cauliflower rice for a low-carb option.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This is a wonderful and versatile dish!
Can’t wait to try this amazing looking rice & chicken bowl. Always enjoy your dishes and this one really appeals to all my senses! Thank you so much!
More recipes using the stove top please.
Hi Francine, we have many recipes using the stovetop. In fact, we have many where the chicken is cooked on the stove, in the oven, in an instant pot, and also in a slow cooker.
Love your recipes!
Thank you so much!
Good recipe.
Thank you.